Can I Use Pork Ribs for Pulled Pork? A Comprehensive Guide to Substitutions and Slow Cooker Techniques

Pulled pork is a versatile and flavorful dish that can be enjoyed in various forms, from sandwiches to tacos to salads. Traditionally, pulled pork is made from pork shoulder, also known as pork butt. However, it is possible to use other cuts of pork, including boneless pork ribs, to achieve a similar result. This guide will explore the differences between pork shoulder and boneless pork ribs, provide instructions on how to substitute boneless pork ribs for pork shoulder in a slow cooker recipe, and offer tips for achieving tender and juicy pulled pork.

Pork Shoulder vs. Boneless Pork Ribs

Pork Shoulder (Pork Butt)

• Larger cut of meat from the upper shoulder of the pig
• Contains a higher proportion of fat and connective tissue
• Requires longer cooking times to break down the tough fibers
• Yields a more flavorful and tender pulled pork

Boneless Pork Ribs

• Cut from the rib section of the pig
• Leaner than pork shoulder, with less fat and connective tissue
• Cooks more quickly than pork shoulder
• Can be used to make pulled pork, but may require additional fat or moisture

Substituting Boneless Pork Ribs for Pork Shoulder in a Slow Cooker Recipe

Step 1: Adjust the Cooking Time

Boneless pork ribs cook more quickly than pork shoulder, so it is important to adjust the cooking time accordingly. As a general rule, boneless pork ribs will require about 2/3 of the cooking time of pork shoulder. For example, if a pork shoulder recipe calls for 8 hours of cooking time, you would cook boneless pork ribs for approximately 5 hours and 20 minutes.

Step 2: Add Additional Fat or Moisture

Boneless pork ribs are leaner than pork shoulder, so it is important to add additional fat or moisture to the slow cooker to prevent the meat from drying out. You can add:

• A few tablespoons of olive oil or vegetable oil
• A cup of chicken broth or beef broth
• A cup of barbecue sauce or other liquid

Step 3: Monitor the Meat’s Temperature

The best way to ensure that the pulled pork is cooked to perfection is to use a meat thermometer. Insert the thermometer into the thickest part of the meat and cook until it reaches an internal temperature of 195 degrees Fahrenheit.

Tips for Achieving Tender and Juicy Pulled Pork

• Use a slow cooker with a lid to trap moisture and prevent the meat from drying out.
• Cook the meat on low heat for a longer period of time to allow the connective tissue to break down.
• Add liquid to the slow cooker as needed to keep the meat moist.
• Shred the meat with two forks or a meat shredder to achieve the desired consistency.
• Serve the pulled pork immediately or store it in the refrigerator for up to 3 days.

While pork shoulder is the traditional cut of meat for pulled pork, boneless pork ribs can be used as a substitute with a few adjustments. By following the tips outlined in this guide, you can achieve tender and juicy pulled pork that is perfect for sandwiches, tacos, salads, and more.